You got some buns! (Paleo Sticky Buns)

There you are walking through the local mall with determined focus to just purchase what you went there for. All of a sudden and without warning your whole being is consumed by the hypnotic aroma of those damn cinnamon buns! Yes, those sticky, gooey and delicious 3,000 calorie gift from the heavens. How do you resist them, what can you do? Be strong my friend(s) and create your own at home with this Paleo friendly cinnamon sticky bun recipe!

In a stand mixer combine the wet ingredients followed by the dry ingredients. Mix until a wet/sticky dough forms.

Line a baking sheet with parchment paper.

Spread the dough over the parchment paper and cover the dough with a second sheet of parchment paper.

Using a rolling pin spread the dough out between the layers of parchment paper until it is about the size of the baking sheet.

Chill the dough until it is firm.

While your dough is chilling prepare the filling

Add dates, pecans, cinnamon, coconut oil, and maple syrup into food processor and process until you have a finely ground sticky filling (it will begin to ball up in the food processor).

Preheat oven to 350°F.

Peel the top sheet of parchment paper off the dough and ensure that the dough is stiff.

Using the back of a large spoon, spread the filling in a very thin even layer over the dough. Carefully, while using the under layer of parchment paper to assist you, roll the dough along the short side (so your rolled dough will be shorter and thicker). If any cracks form just press the dough gently together where it cracked.

Once the dough is rolled cut it into eight even pieces and place the pieces cut side up in a round cake pan lined with parchment paper and bake at 350°F for 20 minutes.

While the rolls are still in he oven raise the temperature to 400°F and bake an additional 20 minutes.